Gnocchi With Squash and Kale

Ingredients

• 0.5 medium butternut squash peeled seeded cut into 1/2-inch pieces
• 1 tablespoon sage fresh roughly chopped
• 3 cloves garlic thinly sliced
• 8 cups kale stemmed roughly chopped
• 4 servings kosher salt 
• 1.3 cups chicken broth low-sodium
• 0.8 cup pecorino romano cheese grated
• 17.5 ounce potato gnocchi 
• 0.3 teaspoon pepper flakes red
• 2 tablespoons butter unsalted

Equipment

• frying pan
• broiler

Directions

1. Melt 1 tablespoon butter in a large ovenproof skillet over medium heat.
2. Add the squash and cook, stirring, until slightly soft and golden, about 8 minutes.
3. Add the garlic, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes.
4. Preheat the broiler.
5. Add the chicken broth to the skillet. When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes.
6. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are just tender, about 5 minutes. Uncover and stir in 1/4 cup parmesan and the remaining 1 tablespoon butter.
7. Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes.
8. Photograph by Antonis Achilleos